Name: Merguez lamb kebabs
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 2 tbsp cumin seed -; 2 tbsp coriander seed -; 2 tbsp fennel seed -; 1 tbsp paprika -; 2 tbsp harissa , plus extra to serve -; 4 garlic cloves , finely minced -; ½ tsp ground cinnamon -; 800g lean minced lamb -; freshly chopped coriander and flatbreads, to serve -; 3 carrots , coarsely grated -; 2 tsp cumin seed , toasted -; 200g pot Greek yogurt -; small handful chopped coriander -; small handful chopped mint -

Ingredients for - Merguez lamb kebabs

1. 2 tbsp cumin seed

2. 2 tbsp coriander seed

3. 2 tbsp fennel seed

4. 1 tbsp paprika

5. 2 tbsp harissa , plus extra to serve

6. 4 garlic cloves , finely minced

7. ½ tsp ground cinnamon

8. 800g lean minced lamb

9. freshly chopped coriander and flatbreads, to serve

10. 3 carrots , coarsely grated

11. 2 tsp cumin seed , toasted

12. 200g pot Greek yogurt

13. small handful chopped coriander

14. small handful chopped mint

How to cook deliciously - Merguez lamb kebabs

1 . Stage

Soak 8 wooden skewers in water. Toast all the whole spices in a small pan. Tip into a mortar and grind with a pestle, then mix in with the paprika, harissa, garlic and cinnamon. Scrape into a bowl with the meat, season and squish together with your fingers. Mould the mix into 8 long kebabs, straight onto the skewers. Can be done up to a day ahead.

2 . Stage

When the coals are ashen, barbecue for 10-15 mins, turning occasionally, until cooked through. The fat from the kebabs can cause flare-ups, so be careful. While the kebabs are cooking, mix all the ingredients for the yogurt. Scatter the kebabs and yogurt with coriander, and serve with extra harissa and warm flatbreads.